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I think most people are forgiving and know what you mean, I wouldn't worry!!

Really like the cook story and also that 1-qoart Dutch Oven--

Boy!! After seeing your post Cliff, I have to try this.. Great job...

I'm with Len--

I like using alder--

Great pics and you knocked those ribs out of the park--

Would have loved to see the expressions on your guests' faces when you opened the lid!! Bet some were priceless!!

Sounds like a lot of scraping and wire brush work. What about some paint remover?? Maybe try some on a small area. Have you tried a high heat burn to see if it would peel some?? If it wouldn't peel, at least the volatiles in the paint would get cooked off. Good Luck!!

Pretty nice build!!! Looks like a cooking machine. I'll be over to sample the first cook...

Compliments on the creative use of the frozen water in your pan for lowering the temp. Gives others in some of the little more warmer areas a chance to try smoking some cheese.

6 butts should give you a great start on seasoning your new cooker--

Looks picture perfect, bet it will cook the same!!

Just check the label closely, make sure it says turkey, not ostrich---

You're going to love the 14.5. I use ours more than the 18.5 and 22.5. Holds temps great and the size of the grate allows me to clean it in our kitchen sink unlike the other two wsm's!!

My kettles and wsm's are stored with vents open, outside, using Weber covers, damp here in the winter but they don't seem to get any mould on the grills or inside the cookers.

Killer ribs Dustin, your pictures made me hungry at 7:00 AM!!!

Photos and meal both look great!!

Ham looks soooo... good!!! The next time you do one, would you start again with frozen or thawed ??? And would you inject around the bone??

Boy!! Glad I live in sunny Redmond..

Thermopen....